Beef Hachis Parmentier
with Crisp Salad & Lemon-Tomato Dressing
Cooking time
40 minutes
Servings
4
Calories
/serving
Call it hachis parmentier or shepherd’s pie… minced meat with a crusted potato topping spells holiday comfort. This French version cooks ground beef with demi-glace and fresh tomatoes, and scatters breadcrumbs on the buttery mash. A sauce vierge-style vinaigrette, with lemon and tomato, makes a stellar salade.
We will send you:
- 510g Canadian-raised lean ground beef
- 3 Tomatoes
- 900g Potatoes
- 3 Celery stalks
- 1 Head of curly leaf lettuce
- 1 Lemon
- 30ml Vegetable demi-glace
- 60g Panko
- 18g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
You will need:
Grater
Large baking dish
Large pan
Medium pot
Oil
Peeler
Salt & pepper (S&P)
Strainer
2 tbsp Butter
Total Fat
g
Saturated Fat
g
Sodium
mg
Total Carb
g
Sugars
g
Protein
g
Preparation
Make the mash
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- Peel and medium-dice the potatoes.
- Add to the pot of boiling water and boil, 14 to 16 min., until very tender.
- Reserving 1 cup cooking water, drain and return to the pot.
- Off the heat, add 2 tbsp butter.
- Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.
Mise en place
- Meanwhile, thinly slice the celery crosswise on an angle.
- Grate 1 tomato and medium-dice the remaining 2.
- Separate the lettuce leaves; tear the leaves.
- Juice the lemon.
Cook & coat the beef
- In a large, pan, heat a drizzle of oil on medium-high.
- Add ½ the celery and the diced tomatoes. Sauté, 1 min., until fragrant.
- Add the beef; season with ¾ of the spices and S&P.
- Cook, breaking up the meat, 5 to 7 min., until almost cooked through.
- Add the demi-glace and 2 tbsp water. Cook, stirring occasionally, 1 to 2 min., until the sauce thickens.
Make the parmentier
- Transfer the beef to a large baking dish. Top with the mash.
- Sprinkle with the panko and a drizzle of oil.
- Transfer to the middle rack of the oven and broil, 4 to 6 min., until the top begins to brown.
- Let sit for 2 min. before serving.
Make the salad
- Meanwhile, in a large bowl, combine the grated tomatoes, lemon juice, a generous drizzle of oil, the remaining spices and S&P.
- Add the lettuce and remaining celery; toss well.
Plate your dish
- Divide the parmentier between your plates.
- Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
